We’ve recently signed up to an organic fruit & veg delivery company again, after a little time off. The reason we stopped in the first place is that we were always left with some grizzly looking vegetable at the back of the fridge (usually a celeriac or a kohlrabi) that would end up in the bin. So it was becoming a little wasteful.
But I’ve since embraced a more vegetable-loving life and I just really want my family to consume local organic seasonal produce as opposed to that sprayed stuff that’s been flown half way round the world twice and has been stored in the basement of a supermarket for 6 months before it ever reaches the shelves. (by the way, in case you are wondering, kohlrabi is just heavenly cut into sticks and dipped in houmous. And the kids loved it, too!)
So with all these lovely items gracing my fridge I thought what better way to use them up but in a veggie curry? Obviously you can substitute the root vegetables for others and it would be equally delicious. The quinoa made a really nice change to rice and added some protein-content to the dish. Here is my recipe. It would easily serve 4 people, as we are having the leftovers tonight!
150g quinoa, rinsed
2 tbsp groundnut oil
1 onion, quite thickly sliced
3 cloves garlic, crushed
1 leek, sliced
2 medium potatoes, peeled and cut into 2cm squares
1/2 butternut squash, peeled and cut into 2cm squares
A few big slices of celeriac, peeled and cut into 2cm squares
2 tsp curry powder
1/2 tsp cayenne pepper
2 tsp Indian spice mix (we are lucky enough to have a huge bag of this brought back from a relative’s trip to India. Sure you can get something similar in the ‘exotic’ section of the supermarket)
3-4 Kaffir lime leaves (don’t worry if you do not have these)
1 carton or tin chickpeas, with the water
1 tbsp tomato paste
1 Kallo chicken stock cube (or veggie stock cube)
600mls boiling water
Sea salt & black pepper
Heat the oil in a large saucepan and fry the quinoa for a few minutes. Add the onion, garlic and leeks and cook on a medium heat until soft. Add the spices and heat for a minute to bring out the flavours. Add the root vegetables and mix well. Add the stock, chickpeas and tomato paste and salt & pepper to taste. Cover and simmer on a low light for about 30-40 minutes until the root vegetables are tender. There should be a little liquid left at the end but not too much. If there is, simmer uncovered to reduce it a bit.
Ours was quite spicy so I made a little dip out of Greek yoghurt, grated cucumber and dried mint which was lovely.
I also think a can of coconut milk would really work in this curry, kids would really enjoy it too (minus the cayenne, and perhaps just a mild curry powder)
Have a go! And I also urge you to get involved with more seasonal organic produce, if not delivered, then from farmers’ markets. The benefits for your health and your taste buds are immense.